Eid walla Semaiya- Vermicelli Kheer
It is a beautiful sunny day in London. The kind of warm, lazy day- perfect for staying home, eating fish and rice with Gondhoraj lebu and dal , playing a game of ludo and having a cup of Darjeeling tea standing by the balcony ( or so called) and enjoying the smell of mutton and chana daal keema coming from my neighbors kitchen in preparation of Eid. And that’s when the problem started. We were not merely enjoying the smell. We were drooling over the smell. We dreamed for an invite, a great Eid meal and many bla bla da da things. Finally, I decided to take matters in my hand and cook some Eid walla Semaiya. Well, it does not substitute aunty ji’s keema smell, but some consolation!
Semaiya Kheer
Serves: Ideally for 4. Nevertheless, my R alone eat it all.
Preparation: 5 mins
Cooking time: 20/30 mins
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Ingredients:
3- Handful of thin Semaiya
500ml whole milk
3- Cardamom
10- Cashew nut (optional)
10- Raisins (optional)
7-teaspoon sugar (or according to your taste. We like light sweetness)
1-tablespoon oil
Pinch of saffron (optional)
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Method:
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Heat oil in a pan and fry the Semaiya until golden brown and a lovely nutty smell hits your nostril
- Add Cashew and Raisin (if using). I like to fry my nuts a little for the smell that oozes out of the fried nuts
- Add milk. On a low heat, stirring constantly reduce the quantity of the milk. Remember once cool, the Semaiya thickens a little more.
- Stir in sugar, cardamom and a pinch of saffron. Cook for another 5 mins
- Serve it hot or cold. Sprinkle some coconut slice on top if you like. Or some chopped nuts.
